.webp)
The brigade system was the first restaurant operating system. Here's the second.
Escoffier gave the kitchen a system that scaled. The back office never got one, until now. Meet the AI brigade keeping every restaurant running on margin.
Blog
Industry news, insights and more.
Explore by topic
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Nory raises $37M Series B to scale agentic AI for restaurants
Nory has raised a $37M Series B to scale its crew of AI assistants for multi-unit restaurant operators, putting prime cost control on every site.
Change management in restaurants: Lessons from Bill’s MD Tom James
Bill’s Restaurants MD Tom James joins Nory CEO Conor Sheridan on What’s Cooking? to share how change management, guest experience, and team alignment fuel sustainable growth in casual dining.
No profit lost: Our vision and values
What Nory is building and why: the no profit lost goal, the prime cost thinking behind it, and the values the team actually works to.
Unleash your secret weapon: Labour cost optimisation
Labour cost optimisation can boost profits, protect service quality, and give you that competitive edge – if it’s done right. Here’s everything you need to know.
The right team structure for restaurant success
Learn how to structure your restaurant team for smoother service, better communication, and long-term success — with help from Nory’s smart workforce tools.
What is the role of change management in future-proofing your restaurant?
Discover how Tom James, MD at Bill’s Restaurants, doubled EBITDA and broke sales records through focused, people-first change management and how hospitality leaders can make transformation stick.
How to calculate PAR level in a restaurant
Learn what a restaurant par level is, how to calculate it, and how Nory automates smart inventory management to reduce waste, cut costs, and save time.
How to increase restaurant profitability by building customer retention
The average restaurant keeps 30 to 40% of its customers. How to work out your own retention rate, benchmark it, and the strategies that move it.
Make back of house the forefront of your restaurant
Five ways multi-site kitchens keep back of house consistent: team structure, workflow, training, accountability and the tech behind it.
